on the trail of the archaic revival

This site is not a just recipe website, although thats what it comes across as. What we are really sharing here are techniques: some of which our ancestors perfected over years and years, all over the world. Fermentation, soaking grains, beneficial herbs, bone broth, & preserving food are all part of what we like to call 'the archaic revival'. We also serve up ideas, challenges and neat foods and vegetables that you may not have tried.

Our priority is to use fresh organic produce, dairy, grains and meats. We begin with the groceries available to us (and that we can afford), preferably at a local farmers market and/or co-op. Once we have our ingredients, then we either look them up in the index of one of our fave cookbooks, or barge ahead on inspiration. One thing we are sure of - organic just tastes (feels!) better. Because we really love food, its all about using wonderful ingredients.

connecting food to farming

Its difficult to over-estimate the value of farmers and their endeavors. Given the importance of their work to our health, they would seem to deserve all our affection and more. We are encouraged by the recent trend away from big agriculture and monoculture. The small (and large) organic farms that are cropping up all around the world are making life better for their communities, and maybe for all of us. Organic meat, cheese, wine and beer are also making inroads to modern life. Sometimes the word 'conscious' comes up in place of organic: this word denotes the sense of personal responsibility that may lead to a better future.

contact us

We welcome your input, comments, submissions and suggestions. If you have questions about a recipe, life in northern california or kung-fu cooking, we would be happy to answer them. mail at wonderfulingredients dot com

the best kale ever

I’ve
long been a fan of kale. baked into chips, sauteed with toasted sesame
or steamed with eggs it adds a nutritional boost and a bright earthy
flavor to meals. its the wonder of the winter garden, surviving frost
and snow, getting ever-sweeter as the days pass. knowing its
life-enhancing properties (i.e. calcium, iron, antioxidants, vitamin a
and c), i’ve never minded its often chewy presence. that is until
recently when dylan served the kale after a long long steam (boil)
covered in melted butter and coconut oil. it was smooth and delicious,
like unreal delicious. we never compete over the kale at dinner, but
this, well, it would be worth it. kale, like collard and broccoli and
other members of the brassica is best served cooked and with fat.
cooking breaks down the tough indigestible cellulose and the fat aids
in digestion of carotenoids. as for fat, pasture butter is a great
source of vitamin K2, spend the extra bucks on some nice butter for
spreading and greens, it makes all the difference.

1 bunch of kale1-2 Tbl butter1-2 Tbl raw virgin coconut oilsea salt

i like to start by de-ribbing the kale. hold a piece upside down by the bottom of the stem, use the
thumb and forefinger of the opposite hand to pull down the length of the
stem. with this quick technique the leaf unfurls along each side.
compost the stems and roughly chop the kale.

add
the kale to a steamer or to a pan with an inch of water. cover and
turn the heat to medium high. simmer the kale for 20 minutes, until the
green color has lost its sharpness and the leaves have softened.

strain
the excess water from the kale, add the butter and oil to the pan to
melt it and sprinkle with a few good pinches of sea salt. i’m currently
in love with Maldon, woah, amazing. transfer to a serving
bowl and enjoy. this kale is so good, it doesn’t even need the
accoutrements of minced garlic or cumin, though i’m sure that and a
squeeze of lemon would also be tasty.